Iberian Acorn-Fed Pork Tenderloin | BRILLANTE IBERIAN. Weight: 0.400 kg

Iberian Acorn-Fed Pork Tenderloin is another exquisite product in Spanish gastronomy. Similar to pork loin, it comes from Iberian pigs fed on acorns during the montanera season. However, unlike pork loin, tenderloin is sourced from the noblest and most select part of the pig: the loin.

Iberian Acorn-Fed Pork Tenderloin is known for being a lean, tender, and highly flavorful cut, with marbled fat that enhances its juiciness and exceptional taste. To prepare it, the finest Iberian pork loins are selected, seasoned with salt and spices, and stuffed into natural casings for curing.

Once stuffed, the tenderloin undergoes a slow and controlled curing process, during which its characteristic flavor develops and it gradually dries. This curing process can last several months, depending on the size and quality of the cut.

Iberian Acorn-Fed Pork Tenderloin is typically enjoyed thinly sliced, either as an appetizer, part of a charcuterie board, or as an ingredient in gourmet dishes. Its intense flavor and smooth texture make it a true delicacy, perfect to pair with a good red wine or craft beer. It is highly appreciated both in Spain and internationally for its quality and exquisite taste.

Characteristics:

Breed: Iberian from Iberian pigs, sourced from Extremadura.

Label: Red and white cord. "Ibérico del Brillante" Acorn-Fed Pork Tenderloin.

Casing: Natural.

Curing: 6 months.

Average Weights: 0.300-0.450 kg.

Packaging: Vacuum-sealed piece. Single unit printed cardboard box design.

Ingredients:

ACORN-FED IBERIAN PORK TENDERLOIN, SALT, PAPRIKA, GARLIC, PRESERVATIVES E-250, E-252, ANTIOXIDANT E-331, LACTOSE, AND GLUTEN.

Nutritional Value

Average per 100 g of the product:

ENERGY VALUE: 260 kcal

PROTEINS: 33 g

CARBOHYDRATES: 0.2 g

FATS: 15 g